Tuesday Tips: Oven-Broiled Steak (And The BEST Way To Use The Drippings)

There’s nothing quite like a thick, tender ribeye steak. It’s rich, it’s juicy, and it’s perfect for a special occasion! This steak has always been a family favorite, and now I get to walk you through the way my dad taught me to make this delicious treat of a meal.

First, Season Your Steaks Early.

I always season my steaks at least four hours before cooking, then I refrigerate them uncovered until about 30 minutes before I’m ready to cook. This allows the salt to soak all the way to the center of the steak, making sure every bite is beautifully seasoned all the way through. Leaving the steaks uncovered will also allow some of the water in the steak to evaporate, resulting in a more concentrated flavor.

If you’re wondering about what seasonings to use, you have a variety of options. Personally, I keep mine fairly simple so I don’t overpower the meat. I like using a combination of Ono Seasoning (which you can make at home) and a little bit of Montreal steak seasoning. I love that touch of garlic and ginger paired with the meat, and salt and pepper are key to bringing out the natural flavors in the steak.

Next, The Cooking Process

Arrange your steaks on a broiler pan, and turn your broiler on to 500F. Put the top rack 6 inches below the broiler, then slide the steaks in.

If you want your steak medium-rare, my rule of thumb is to broil 5 minutes per side for a 1 1/2”-thick steak. Once you’re done cooking, pull the pan out and loosely cover it with foil for 10 minutes to let the meat rest. That lets the juices redistribute in the meat, while the foil keeps it from getting cold. After that, it’s ready to serve!

But Then, There Are Those Steak Drippings…

Those drippings at the bottom of the pan are actually the secret ingredient for a delicious sauce that comes together almost instantly! Measure out equal parts of the steak drippings and oyster sauce in a small saucepan, then whisk together over low heat until smooth. This sauce keeps well in the fridge for up to 4 days, and it’s amazing in stir fry dishes!

Next time you’re craving steak, give these tips a try!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s